This no-bake pie has a creamy bite from cream cheese, sweetened condensed milk, and fresh lemon.
Ingredients
Cooking spray
6 tablespoons (3/4 stick) unsalted butter, melted
12 full sheets graham crackers (6 1/2 to 7 ounces)
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
8 ounces cream cheese, at room temperature
1 tablespoon finely grated lemon zest (from 1 medium lemon)
1/2 cup freshly squeezed lemon juice (from 3 medium lemons)
1 can (14-ounce) sweetened condensed milk
2 cups (9 ounces) Cool Whip or homemade whipped cream
Instructions
Coat a standard 9 or 9 1/2-inch pie pan (not deep dish) with cooking spray.
Break 12 full sheets graham crackers in half and place in the bowl of a food processor fitted with the blade attachment. Process until finely ground, about 30 seconds (about 1 1/2 cups).
Add 6 tablespoons melted unsalted butter, 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt. Pulse until the mixture looks like wet sand and holds together when pinched between your fingers, 10 to 12 (1-second) pulses.
Transfer the mixture to the pan. Using a flat-bottomed measuring cup, press it evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the filling.
Wash and dry the food processor. Add 8 ounces cream cheese, 1 tablespoon finely grated lemon zest, 1/2 cup lemon juice, and 1 (14-ounce) can sweetened condensed milk to the food processor. Process until smooth, about 30 seconds.
Pour evenly into the crust and smooth the top. Spoon 2 cups Cool Whip or whipped cream evenly onto the pie and smooth the top with an offset spatula or spoon. Refrigerate uncovered until filling is set, at least 4 hours or up to overnight.
